cook

SRI LOTUS CATERING & SERVICES PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

SRI LOTUS CATERING & SERVICES PTE. LTD. in Singapore seeks an experienced Kitchen Lead to drive daily production, supervise chefs, and uphold quality in a high-volume kitchen.

You will plan menus, manage inventory and costs, train staff, ensure food safety, and collaborate with service teams to deliver consistent, excellent dishes.

Qualifications

• 5–8 years of professional kitchen experience with supervisory duties.
• Proven ability to plan menus and manage food costs.
• Strong knowledge of cooking techniques and food safety standards.
• Excellent communication and teamwork skills.

Responsibilities

• Lead and supervise the kitchen team in daily preparation and production of food.
• Plan menus, recipes, portion sizes, and presentation according to standards.
• Oversee food preparation, cooking, plating and quality control.
• Ensure compliance with food-safety, hygiene and workplace-safety requirements.
• Manage inventory, order ingredients, monitor stock and reduce wastage.
• Control food costs and maintain portion and yield standards.
• Train and evaluate junior cooks and kitchen staff.
• Coordinate kitchen operations with service and management teams.
• Develop and introduce new dishes while maintaining taste and presentation consistency.

Skills

Leadership

Team management

Food safety

Menu planning

Communication

Education

Culinary qualification

Job description

Job Description

• Lead and supervise the kitchen team in the daily preparation and production of food.




• Plan menus, recipes, portion sizes, and food presentation according to the company’s standards.




• Oversee food preparation, cooking, plating, and quality control.




• Ensure compliance with Singapore food-safety, hygiene, and workplace-safety requirements.




• Manage food inventory, including ordering ingredients and monitoring stock levels and wastage.




• Control food costs and maintain appropriate portion and yield standards.




• Train, guide, and evaluate junior cooks and kitchen staff.




• Coordinate kitchen operations with the service and management teams.




• Develop and introduce new dishes while maintaining consistency in taste and presentation.

Requirements

• Relevant culinary qualification or equivalent professional training.




• 5–8 years of relevant professional kitchen experience, preferably including supervisory or senior-cook experience.




• Strong knowledge of food preparation, cooking techniques, menu planning, and food safety.




• Experience supervising and training kitchen staff.




• Knowledge of inventory management, food costing, and kitchen operations.




• Ability to work independently and make operational decisions within the kitchen.




• Good communication and teamwork skills.




• Ability to work shifts, weekends, and public holidays when required.




• Relevant experience in the company’s cuisine or food concept is preferred.